Pesto Chicken and Tomato Bake

Basil pesto coats tender chicken while cherry tomatoes soften into a simple pan sauce. Mozzarella goes on near the end so it melts without forming a tough crust. Use the chicken temperature, rather than the clock alone, to judge doneness.

Ingredients

• 4 chicken breasts, about 600 g
• 120 g basil pesto
• 250 g cherry tomatoes
• 100 g shredded mozzarella
• 1 tbsp olive oil
• ¼ tsp black pepper

Method

1. Heat the oven to 200°C / 400°F. Lightly coat a 23 × 33 cm baking dish with the olive oil.
2. Pat the chicken dry. If one end is much thicker, gently flatten it to an even thickness of about 2 cm. Arrange in one layer with a little space between the breasts.
3. Spread the pesto over the chicken. Halve the cherry tomatoes and scatter them around the chicken. Sprinkle with black pepper.
4. Bake uncovered for 20 minutes. Scatter mozzarella over the chicken and bake for another 5–10 minutes, until the cheese melts and the thickest part of each breast reaches 74°C / 165°F. Larger pieces may need longer.
5. Rest for five minutes. Spoon the tomato and pesto juices over the chicken before serving. Slice one breast across the grain to show the juicy interior.
6. Refrigerate leftovers within two hours and use within three days. Reheat covered with the pan juices until the chicken reaches 74°C / 165°F.

Choose evenly sized chicken

Four smaller breasts cook more evenly than two very thick pieces. Gently flatten the thick end before coating in pesto. Leave small gaps in the dish so the heat can circulate.

Check the pesto label

Prepared pesto varies in saltiness, so this recipe does not require extra salt. Traditional pesto contains cheese and pine nuts; some brands use cashews or other nuts. Choose a product suitable for everyone at the table.

Add mozzarella late

The first stage cooks the chicken and softens the tomatoes. Add the cheese only for the last part of baking, then check the thickest part of every breast with a food thermometer.

Use the pan juices

The tomatoes release juice that combines with pesto and olive oil. Spoon it over each portion after the five-minute rest. Plain rice or bread can be served alongside if desired; these are not included in the recipe quantities.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest for five minutes. Spoon the tomato and pesto juices over the chicken before serving. Slice one breast across the grain to show the juicy interior.

How should I store leftovers?

Refrigerate leftovers within two hours and use within three days. Reheat covered with the pan juices until the chicken reaches 74°C / 165°F.